Proanthocyanidins (PAS) were complexed with potato starch (PS) to prepare polyphenol–starch complexes. The pasting, rheological and retrogradation properties of the complexes were investigated.

中文翻译：

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原花青素对马铃薯淀粉糊化、流变和回生特性的影响

原花青素（PAS）与马铃薯淀粉（PS）复合制备多酚-淀粉复合物。研究了配合物的糊化、流变和回生性能。